Step 1

Preheat oven to 350F and ensure that your puff pastry sheet is thawed.

Step 2

Flour a piece of parchment paper and place your puff pastry on the sheet. Cover with another piece of parchment paper and roll the puff pastry with a rolling pin until it is at least 10 inches in length.

Step 3

Using a sharp knife, cut the puff pastry in half. Rotate and then cut each side in half, and then each half in half again so you get 4 even pieces on each side, 8 pieces in total. When cutting puff pastry, remember to use a "chop" motion not a "sawing" motion so the puff pastry doesn't tear.

Step 4

Take one of the 8 rectangles and place 1 tsp of chocolate chips on one end. Roll the piece of puff pastry up starting with the end with the chocolate chips like you are rolling a sleeping bag. Wet your fingers to seal the edge and place the vegan pain au chocolat on a baking sheet edge side down. [If you have trouble refer to the blog post photos which explain the step-by-step]

Step 5

Repeat this process until you wrap up all of the chocolate chips in the puff pastry and seal the edges with water. If some chocolate chips fall out, that is fine. You can easily stuff a few back in or leave them out if they fall out again as this means you have too many.

Step 6

Place all of the vegan pain au chocolat rolls on a baking sheet and brush the tops with vegan egg wash. This can be aquafaba which is the liquid from the chickpea can, 2 tbs of non-dairy milk mixed with 1 tbs of maple syrup, or just plain oil. Make sure to brush them well in order for them to brown when cooking.

Step 7

Cook for 20 minutes or until the vegan pain au chocolats are golden brown.

Step 8

Remove from the oven and let cool for 10 minutes before serving. Eat while warm or when they return to room temperature. They taste amazing either way!